Cheesy Garlic Mushroom Stuffed Chicken (Mediterranean Style)
This stunning stuffed chicken dish features tender chicken breasts filled with garlicky sautéed mushrooms, baby spinach, and a mix of creamy feta and mozzarella cheeses. It’s seared for a golden crust and finished in the oven for melty perfection — Mediterranean flavors meet comforting indulgence in this one-pan favorite!
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Filling:
1 tbsp olive oil
2 cups mushrooms, finely chopped (cremini or button)
2 cloves garlic, minced
1 cup baby spinach (optional but adds color)
Salt & pepper, to taste
¼ cup crumbled feta
½ cup shredded mozzarella (or part-skim provolone)
1 tbsp fresh parsley or basil, chopped (optional)
For the Chicken:
3–4 medium boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp dried oregano
½ tsp paprika
Salt & pepper
1 tbsp lemon juice
Optional: toothpicks or kitchen twine
Instructions:
1. Make the Mushroom Filling:
Heat olive oil in a pan over medium heat.
Add mushrooms and cook until browned and moisture evaporates, about 5–6 minutes.
Add garlic and spinach (if using), and cook 1–2 more minutes until wilted.
Remove from heat, let cool slightly, then stir in cheeses and herbs. Set aside.
2. Prep the Chicken:
Carefully slice a deep pocket into the side of each chicken breast, without cutting all the way through.
Season chicken inside and out with oregano, paprika, salt, pepper, and lemon juice.
3. Stuff the Chicken:
Fill each pocket with 2–3 tablespoons of the mushroom-cheese mixture.
Secure with toothpicks if needed
4. Cook the Chicken:
Preheat oven to 375°F (190°C).
In an oven-safe skillet, heat olive oil over medium heat.
Sear chicken 3–4 minutes per side until golden brown.
Transfer skillet to oven and bake 12–15 minutes until chicken is cooked through (internal temp 165°F / 74°C).
5. Rest and Serve:
Let chicken rest 5 minutes.
Slice and serve with lemon wedges, fresh herbs, or a side of herbed couscous or roasted veggies.
Tips & Variations:
Use: sun-dried tomatoes or olives in the filling for extra Mediterranean flair.
Add heat: Stir a pinch of red pepper flakes into the filling.
Make it creamier: Add 1 tbsp of Greek yogurt or cream cheese to the mushroom mix.
❓ Frequently asked questions FAQ:
Q: Can I prep this ahead of time?
Yes! Stuff the chicken, cover, and refrigerate for up to 12 hours before cooking.
Q: What’s a good side dish?
Try lemon herb quinoa, roasted Mediterranean vegetables, or a cucumber tomato salad.
Q: Can I freeze it?
You can freeze the raw, stuffed chicken breasts — just thaw before baking.
Nutrition information
Calories: 410
Protein: 38g
Carbs: 5g
Fat: 26g
Fiber: 1g